Lab 2e
Purpose: To look at the differences in structure of different carbohydrates (or carbs as I often call them) and how it will translate to their characteristics.
Materials: table covering, plastic spoons, paper cups, fructose, lactose, sucrose, galactose, cellulose, glucose, maltose, and starch.
Materials: table covering, plastic spoons, paper cups, fructose, lactose, sucrose, galactose, cellulose, glucose, maltose, and starch.
Procedure:
Part 1: Find pictures of the different carbs structures on the internet (fructose, lactose, sucrose, galactose, cellulose, glucose, maltose, and starch).
Part 2: Taste a pinch of each carb and rank them on a scale of 200 on the below table.
Part 1: Find pictures of the different carbs structures on the internet (fructose, lactose, sucrose, galactose, cellulose, glucose, maltose, and starch).
Part 2: Taste a pinch of each carb and rank them on a scale of 200 on the below table.
Data Analysis:
1. The sweetest carbs are fructose, lactose, and maltose. The less rings the carbohydrates have, the sweeter it is.
2.The less rings the carb has, the more powdery it becomes. The more rings,the harder it gets.
3. My partner, Logan Gleeson, and I agreed on the sweetness, but people could argue that we have different sensitivity to taste, and cross contamination.
4. If the carb is structurally similar, then their sweetness is about the same.
Reflection
We did this lab right after lunch, which I like because some of the carbs tasted nasty, cellulose in particular. I liked this lab a lot. One reason is that most of them tasted a little bit like white sugar. I also liked it that we were tasting some things in science class. The best part wast watching some people eat a handful of cellulose. The thing I would change is to take less amount of the more grainy carbs, otherwise it was a good lab.
1. The sweetest carbs are fructose, lactose, and maltose. The less rings the carbohydrates have, the sweeter it is.
2.The less rings the carb has, the more powdery it becomes. The more rings,the harder it gets.
3. My partner, Logan Gleeson, and I agreed on the sweetness, but people could argue that we have different sensitivity to taste, and cross contamination.
4. If the carb is structurally similar, then their sweetness is about the same.
Reflection
We did this lab right after lunch, which I like because some of the carbs tasted nasty, cellulose in particular. I liked this lab a lot. One reason is that most of them tasted a little bit like white sugar. I also liked it that we were tasting some things in science class. The best part wast watching some people eat a handful of cellulose. The thing I would change is to take less amount of the more grainy carbs, otherwise it was a good lab.